Stewed Rhubarb With Orange and Ginger In The Thermomix

thermomix stewed rhubarb and ginger

 Rhubarb has been a brekkie favourite since I was a wee girl. Mum always grew loads of rhubarb in the garden in East Lothian, Scotland. She still does.

We used to pick a stalk and thrust the end into a cup of sugar and then chew it.Oh lovely!

Meanwhile here in Sydney, my rhubarb growing is a disaster so far. But this year, it’s all going to be different… isn’t it? Hope so. Anyway, I love stewed rhubarb. But all too often I have stewed it into a mushy mess.

This time I did it in the Thermomix using a lower temperature and shorter cooking time. I adapted the recipe from one at Taste.

thermomix stewed rhubarb and ginger

Thermomix Stewed Rhubarb With Orange and Ginger
 
Ingredients
  • 1 bunch rhubarb, trimmed, cut into 4cm lengths
  • 1 orange, rind finely grated, juiced
  • 5cm-piece fresh ginger, peeled
  • 55g (1/4 cup, firmly packed) brown sugar
Instructions
  1. Pulse ginger and sugar in the Thermomix for a few seconds at speed 8.
  2. Add in all the orange juice and rind, and the rhubarb.
  3. Cook in the Thermomix at 80 degrees C for 8 minutes on speed soft reverse.
  4. Scoff with Greek yoghurt.
  5. Serve it up to the kids!
  6. NB I often use less sugar, I quite like the sharpness of rhubarb and the flavours take the edge of it a bit.

 

Are you a rhubarb stalker too?

Can you recommend a good rhubarb recipe?

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Posted on: October 28, 2019

10 Comments

  • Reply October 29, 2013

    Rita

    I used to chew on rhubarb when I was younger too! Never cooked with it though. this recipe looks yummy!

    • Reply October 29, 2013

      Seana Smith

      There are lovely rhubarb cake recipes too, highly recommended.

      Did you ever make a square hole in an orange, stick a sugar cube in then suck all the juice out through it??

      Those were the days.

  • Reply October 30, 2013

    Desire Empire

    Man that looks good. I love the stuff and it is so good for you.
    Carolyn

  • Reply November 2, 2013

    Maureen

    When I was a kid we’d do the same thing with rhubarb. I found it incredibly tart and probably ate it just to lick the sugar off the end.

  • Reply July 1, 2014

    Aleesha

    Delicious! Thanks so much. I replaced the brown sugar with rice malt syrup and halved the recipe cause I wanted to use the other half of the bunch of rhubarb on some rhubarb and white chocolate biscuits from Donna Hay’s April/May magazine. Do you mind if I write about this on my blog? x

    • Reply July 4, 2014

      Seana Smith

      Hello Aleesha, not at all. Always love a mention and link back if that’s appropriate. Love to share things that work!

    • Reply September 25, 2019

      amanda gargula

      Hi Aleesha i am having difficulty finding that recipe is it listed anywhere?
      Many thanks if you can Amanda

  • Reply April 19, 2020

    Emma

    How much does a bunch of rhubarb weigh please?

    • Reply April 20, 2020

      Seana Smith

      Hello Emma, so sorry, I have no idea. In fact, the weight probably varies from bunch to bunch and shop to shop. If I was picking my own – my Mum used to have a wonderful rhubarb patch – I would be using about five big stalks, or seven or eight mediums or ten small ones.

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